Quantity Food Production Operations and Indian Cuisine
Price: 750.00 INR
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ISBN:
9780198068495
Publication date:
20/04/2011
Paperback
372 pages
Price: 750.00 INR
We sell our titles through other companies
Disclaimer :You will be redirected to a third party website.The sole responsibility of supplies, condition of the product, availability of stock, date of delivery, mode of payment will be as promised by the said third party only. Prices and specifications may vary from the OUP India site.
ISBN:
9780198068495
Publication date:
20/04/2011
Paperback
372 pages
First Edition
Parvinder S. Bali
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook specially designed for students of hotel management. It aims to familiarize the readers with the fundamentals of volume cooking and Indian cuisine. The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments.
Rights: World Rights
First Edition
Parvinder S. Bali
Description
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook specially designed for students of hotel management. It aims to familiarize the readers with the fundamentals of volume cooking and Indian cuisine. The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments.
The different purchase systems, modification of recipes for volume catering, optimum utilization of space for volume cooking, along with ion of appropriate equipment and staffing are also elucidated. The later portion of the book deals with the culinary diversity of India and the influence of history, geographical location, festivals, and other factors on the various regional cuisines. Students will also learn about Indian sweets and street food, along with ancient cooking forms, such as dum and tandoor cooking. The growing demand for food that tastes like it was cooked at home (ghar ka khana) in hotels and restaurants is also addressed in detail. With its up-to-date coverage and practice-oriented approach, the book would be useful to aspiring chefs as well as practitioners besides students.
First Edition
Parvinder S. Bali
Table of contents
Chapter1. Introduction to Equipment Used in Volume Cookery
Chapter2. Types of Volume Catering Establishments
Chapter3. Purchasing and Indenting for Volumes
Chapter4. Planning for Volume Catering
Chapter5. Regional Cuisines of India
Chapter6. Dum Cooking
Chapter7. Tandoor Cooking
Chapter8. Rice Cooking
Chapter9. Introduction to Indian Sweets
Chapter10. Traditional Home-style Cooking
First Edition
Parvinder S. Bali
Features
- Concepts supported by suitable photographs including 28 colour plates
- An appendix on internship training in hotels
- Accompanying CD containing 337 recipes
- In the CD
- Recipes of various Indian cuisines have been categorized on the basis of
- region (such as Kashmir, Maharashtra)
- tradition (such as Awadhi, Parsi)
- style (such as dum, tandoor)
First Edition
Parvinder S. Bali
Description
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook specially designed for students of hotel management. It aims to familiarize the readers with the fundamentals of volume cooking and Indian cuisine. The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments.
The different purchase systems, modification of recipes for volume catering, optimum utilization of space for volume cooking, along with ion of appropriate equipment and staffing are also elucidated. The later portion of the book deals with the culinary diversity of India and the influence of history, geographical location, festivals, and other factors on the various regional cuisines. Students will also learn about Indian sweets and street food, along with ancient cooking forms, such as dum and tandoor cooking. The growing demand for food that tastes like it was cooked at home (ghar ka khana) in hotels and restaurants is also addressed in detail. With its up-to-date coverage and practice-oriented approach, the book would be useful to aspiring chefs as well as practitioners besides students.
Table of contents
Chapter1. Introduction to Equipment Used in Volume Cookery
Chapter2. Types of Volume Catering Establishments
Chapter3. Purchasing and Indenting for Volumes
Chapter4. Planning for Volume Catering
Chapter5. Regional Cuisines of India
Chapter6. Dum Cooking
Chapter7. Tandoor Cooking
Chapter8. Rice Cooking
Chapter9. Introduction to Indian Sweets
Chapter10. Traditional Home-style Cooking
R. Singaravelavan
Food and Beverage Service - Third Edition
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Parvinder S. Bali
Tarun Bansal
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Dr Parvinder S. Bali
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Jatashankar R. Tewari
G Raghubalan & Smritee Raghubalan
Amitabh Devendra
Human Resource Management in Hospitality
Malay Biswas
Sujit Ghosal
